DOTJ - Drinking On The Job
DOTJ- 'Drinking On The Job' is a toast to the culture of food, wine and life. It’s like you’re one barstool away from a conversation you can’t stop listening to. Grab a glass before last call.
DOTJ - Drinking On The Job
Latest Episodes
Episode 313: Author Robin Robinson joins me to discuss his new book, The History of Whiskey. Reading it is like experiencing a Ken Burns documentary—only in a glass.
Why is whiskey sometimes spelled without the "e"? Who makes the better whiskey—the Scots or the Irish? Did explorers really uncover three lost cases of Ernest Shackleton's Scotch whisky at his Antarctic base camp more than a century la...
Episode 312: Mathieu Sabbagh is distilling Pinot Noir and Chardonnay grapes from Burgundy to create the award-winning SABS Gin, Marc de Bourgogne, and Fine de Bourgogne.
Matthieu Sabbagh is one of the few mobile distillers in the world, traveling directly to Burgundy's most celebrated vineyards and producers to distill Pinot Noir and Chardonnay grapes at their source. The result is an extraordinary portfolio of...
Episode 311: Demaison Selections celebrates Thirty years. Countless bottles. Endless stories. Director Ryan Looper has a big secret to share!
For 30 years, André Tamers and De Maison Selections have been changing the way America drinks wine—discovering iconic producers before anyone else, championing authenticity over trends, and building one of the most respected portfolios in t...
Episode 310: Pierre-Antoine Rovani has turned Maison Remoissenet into a serious terroir driven Burgundy house. Let’s talk Burgundy!
Wine critic. Palate shaper. Burgundy insider.Before he helped define a generation of wines at The Wine Advocate, Pierre-Antoine Rovani was helping shape how we taste Burgundy itself. Now, as the man behind Maison Remoissenet Père et Fils...
Episode 309: Emmy Award winning Chef Andrew Zimmern's new book, The Blue Food Cookbook is your seafood bible.
Globetrotting chef Andrew Zimmern—a fearless voice at the intersection of food, culture, and curiosity—dives into what we eat, why it matters, and the stories that shape it all.